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| 5-1/2 | cups | shredded beef | ||||
| 2 | tablespoons | vegetable oil | ||||
| 1 | cup | onion, chopped | ||||
| 1 | medium | green bell pepper, chopped | ||||
| 1 | medium | red bell pepper, chopped | ||||
| 2 | tablespoons | jalapeno, chopped (or 1 can diced green chiles) | ||||
| 1 | teaspoon (each) | salt, pepper, and cumin | ||||
| 1 | tablespoon | garlic powder | ||||
| 1 | tablespoon | chile powder | ||||
| 1 | 12-ounce can | evaporated milk | ||||
| 2 | cans | rotel diced tomatoes and green chiles | ||||
| 1 | 10-1/2 ounce can | condensed beef broth | ||||
| 8 ounces | sharp cheddar cheese, shredded | |||||
| 8 ounces | montery jack cheese, shredded | |||||
| 18 | corn tortillas | |||||
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| Add oil to large heated skillet and sauté onions, peppers, and
jalapeno. Mix in all spices and cook until onion is translucent. Add milk,
tomatoes, and broth; bring to a simmer. Remove from heat; stir in beef and cheese. Cut tortillas into bite size pieces and place half into a greased 2-1/2 quart casserole dish (or 13x9 casserole dish works). Top with half of the beef mixture. Repeat layers, ending with beef mixture. Bake at 350 degrees for 30 minutes. Serves 8. Hint: To get 5-1/2 cups beef... buy two 3lb chuck roasts; put into a crock pot and cook on low for approximately 6 hours until meat falls apart. |
